紫甘薯色素稳定性研究

摘要

对紫甘薯红色素的稳定性研究结果表明,光照会加快色素分解;温度升高破坏色素的稳定性,氧化剂H2O2和的存在对色素稳定性产生影响,H2O2浓度越大色素越不稳定;色素在还原剂Na2SO3的存在下稳定,在食品添加剂蔗糖和葡萄糖存在下稳定。在酸度呈中性的环境下稳定。%The research result of stability of purple sweet potato pigment show, light can speeding up pig- ment decomposes, temperature increasing can failure the stability of pigment, the existing of oxidant H2 O2 have effect to pigment stability, the pigment less stable with the concentration of HE02 increasing, under reducing agent NaESO3 existing, under food additive sucrose and glucose existing, the pigment is stable, when acidity show neutral environment, the pigment is stable also.